Lemon Poppy Seed Dressing Food

LEMON POPPY SEED DRESSING

Steps:

• In a blender, combine the first 5 ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Stir in poppy seeds. Store in the refrigerator.

LEMON-POPPY SEED DRESSING

Steps:

• Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
• Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

POPPY SEED DRESSING

Steps:

• In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days.

LEMON POPPYSEED DRESSING

Steps:

• Blend sugar, lemon juice, onion, Dijon mustard, and salt in a blender until smooth. Stream canola oil in a thin stream into the mixture while blender is running. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing.

LEMON POPPY SEED CAKE

Steps:

• Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
• Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
• Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
• Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
• For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.

LEMON POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
• Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

SALMON AND POTATO SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• Boil the potatoes until just tender. When potatoes are just tender add the snowpeas to saucepan and cook for just 1 minute and immediatley drain under cold running water. Allow to mix to cool.
• Halve the potatoes and arrange in a serving bowl with snowpeas, salmon and capsicum .
• Combine yoghurt, lemon juice, rind and poppy seeds, season to taste and drizzle over salad.
• Garnish with spring onions.

FAT FREE LEMON POPPY SEED DRESSING

Steps:

• Mix all ingredients together in a small bowl and enjoy!

WINTER FRUIT SALAD WITH LEMON POPPY SEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt.
• Process until well blended.
• With machine still running add oil in a slow steady stream until mixture is thick and smooth.
• Add poppy seeds and process just a few seconds more to mix.
• In a large serving bowl combine the romaine lettuce, shredded swiss cheese, cashews, dried cranberries, cubed apple and cubed pear.
• Toss to mix then pour dressing over salad just before serving and toss to coat.

POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

LEMON POPPY SEED LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
• Sift together flour, baking soda, and salt. Set aside.
• In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
• Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

APPLE-PEAR SALAD WITH LEMON-POPPY SEED DRESSING

Steps:

• Toss together first 6 ingredients in a large bowl.
• Toss with Lemon Poppyseed dressing (recipe follows).
• Divide to individual chilled salad plates to serve.
• Lemon Poppyseed Dressing:.
• Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
• Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

CREAMY LEMON-POPPY SEED DRESSING

Steps:

• Add vinegar and oil to drink mix in small bowl; whisk until mix is dissolved.
• Stir in mayo and poppy seed until blended.